The Roaring Twenties at the Table and in the Kitchen
Following the urgent need to rebuild bodies, homes and imaginations in the immediate post-war period, the festive, consumerist frenzy of the Roaring Twenties definitively transformed gastronomy and the culinary arts. Colonial products, tourism, long-haul travel, industrialisation, staff shortages, the emancipation of housewives and the development of "household arts" - everything was changing in kitchens and dining rooms. Why was the "Gioconda" dining room presented by Philippe Wolfers at the 1925 Paris Exhibition such a phenomenal success, and why did it include a sardine spoon? And what gourmet solutions were on the horizon as economic upheaval brought this age of plenty to a close? Your speaker, historian Geneviève Lacroix, will provide answers to these questions. The lecture will be given in French. With the support of the Municipality of Woluwe-Saint-Pierre.
Practical information
Saturday from 17:00 to 18:00 W:Halll, Capart room, avenue Charles Thielemans 93, 1150 Woluwe-Saint-Pierre Advance booking required. AccessibleBookings
Select the time slot that suits you and make your reservation online.Saturday 20/09/25 Select your time slot
- 17:00 > 18:00 FR 14 pl.
Address
W:Halll, Capart room, avenue Charles Thielemans 93, 1150 Woluwe-Saint-Pierre